New-York tribune. [volume] (New York [N.Y.]) 1866-1924, 1887-07-03
GOLDEN DEATH.
CHROMATE OF LEAD In BUNS.


THE PRACTICE DENOUNCED BY PROMINENT BAKERS
"A CHEAP SUBSTITUTE FOR YOLKs OF EGGS.
"People poisoned by chromate OF lead In buns!"
claimed the manager of the Pursse Company to TRIB
UNE reporters why, the idea is monstrous Inever
heard OF such q thing in my lIfel"
"Don't you saffron for giving rich golden color to
your own Bath buns " asked the reporter
mo, OF course not I think 1t possible that forty or
fifty years ago saffron may have been employed in that
way and still Is used in cures but the present gener-
of bakers and pastry cooks and their fathers before
them have relied entirely the yolks OF eggs for the
color that Is so much admired in ctron cake, buns
pound cake Dundee cake, wine and sponge cake may
say emphatcally that colorng substances at
ALL for creams preferrng to buy the fruit by
tons and boil 1t down for the juice think 1t undeniable
that cheap confectoners do substances that
are dangerous particularly substitute for pstachio
nuts which give green coIoring very requisite In
certain preparations of But this chronae of lead
is a dodge and never heard Of it,
"Our trade is with the best people In NewYOrk and
careful about ingredients If our own lives
at stake There some cheap confectioners and
pastry cooks on the east and west who sell
certain things for example Bath buns cheaper than
we can make them. We the yolks Of eggs exten-
svey, but afford to do so for two reasons first,
prices HIGH and secondly utilize the whites
OF the eggs in specially OF our own which we call lady
cake"
why do you give 1t that namel"
Because it Is white and sweet. 1t is compound
OF four sugar andcwhite OF eggs, with havoring of
bitter almond Making 1t is, you see, an economy, for II
we did whites OF myriads Of would be dead
loss. The dearest thing make is the Vienna coffee
cake those little twrls in the window Every day we
use for that alone four cans .o milk ten pounds Of
butter ten vf sugar. the yolks Of fifty eggs and some
compressed yeast / very well understand that in
the cheap substitutes for this article weak minded men
may been tempted to chromate OF lead as sub
stue the yellow yolks Of eggs. But would advise
you to go to Fleischmanns the Vienna Model Bakery
next door to Grace Church. you know, and hear what
they say about It,"
william Greve the superintendent OF the Vienna
Bakery which began its at the Centennial Exhibit
ton Philadelphia, had much to say about the matter
aOf course" he began. l not going to make any
wholesale accusations, but tho fact is that there is an
immense consumption of cake and Vienna bread and OF
Vienna coffee cakes in New-York The latter made
all over Germany and in Vienna itself called German
coffee Cakes though in Berlin they call them Vienna
cakes They cannot be made cheaply, and 1t Is plain
conclusion that those who sell them at low rate are
able only by substituting cheap ingredients for
those that costly.
the cheap makers have the wisdom to do this
with harmless substances but is greatly TO be feared
that there others who have less prudence Vienna
coffee cakes OF two knds-the curly known as hpfe
and the round, called baunzer but the composition Is
about the same We use highgrade patent Minnesota
-four milk butter small proportion or sugar ana the
yoks eggs. Our Vienna bread Is made with the same
high quality OF -four milk, small quantity OF Phadel-
pha leaf lard. and Just enough water 70 dissolve tue
10 YOU use the compressed yeast for the-what's-
their-names- kipfel and the bouncers ] "
rca.oSabs man AK E0S hmse how Is possible for
maker OF Vienna bread make loaf larger than ours
one-t6ird OF a cent on each loaf He only do 1t by
tho substitution of inferior substances Take cake OF
different kinds in which use immense quantities OK
yoks Of eggs We sell II to the Cunard steamers at "a
N a ouut And of cal